pom couscous

pom steak

Man-Catcher Brownies

by Amy Westerman
Print Email

ManCatcherBrowniesWhen I was 7 my mother, Susan, met my future stepfather, Larry. They had been dating for about a month when she made him a batch of caramel nut brownies—a recipe she’d come up with herself. Larry took one bite and blurted, “Oh my gosh, I love you!” It was the first time he’d said anything like that, and it was sort of a joke—but then he followed up with, “Actually, I really do love you, and I’ve been wanting to tell you that.” After they got engaged, Larry renamed the recipe “Man-Catcher Brownies.”

Mom taught me how to bake when I was 12, and these brownies were one of the first recipes she shared with me. “Remember, Amy, whoever eats these will fall in love with you,” she said. I knew she was teasing, but the brownies still took on magical properties in my mind. My friends and I would have sleepovers and bake batches of them for boys we had crushes on. Sometimes we’d be sneaky about it and bring the brownies to the whole class, just so that a particular guy would be sure to eat one. When one of us had a steady boyfriend, we’d make up a nice little bag for him and tie it with a bow. Larry was on to our schemes. “Those man-catcher brownies work, so y’all be careful,” he’d say. “Don’t give ’em to anyone who won’t treat you right for the rest of your life.”

In fact, there was one boyfriend of mine in junior high who wasn’t so nice to me, so I dumped him. The next day he came up to me and said, “I know we broke up, but my mom really wants the recipe for those brownies.” I told him, “Nope. That’s for boyfriends only.” I made these brownies for my husband, Drew, early in our relationship. I’d say the recipe definitely worked its magic, since we’ve been together for 11 years. He’ll never admit it was the brownies. But I know better.

Man-Catcher Brownies

30 Kraft caramels, unwrapped
2/3 cup evaporated milk
1 15.25-oz pkg german chocolate cake mix
1⁄2 cup unsalted butter, melted
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans or walnuts

Heat oven to 350°F and line the bottom of a 9-by-13-inch baking pan with parchment. melt caramels with 1/3 cup of the evaporated milk in a small saucepan, stirring mixture occasionally; set sauce aside.

Stir together cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. press 1 1/3 cups of the dough into the pan in an even layer. Bake until puffed but not cooked through, about 7 min. Remove from oven and pour caramel sauce evenly over the top.

Sprinkle chocolate chips over caramel in an even layer. Top with remaining dough, crumbled into bits and scattered. Sprinkle with chopped nuts and return to the oven. Bake until brownies are puffy and set, 10 to 11 min more. Cool completely and cut into squares.

SERVES 16

 

Amy Westerman and her husband, Drew, live in Maumelle, Arkansas. She teaches high school Spanish and spends her free time cooking, baking and playing Roller Derby.

Reprinted with persission from The Ladies' Home Journal

Comments   

0 #1 Amy Westerman 2014-02-10 10:59
Here is a cooking video for this recipe: http://www.youtube.com/watch?v=nu1czhMAjpI&list=TLOZbuAfFA2ECrM0McrmAyDDkvCHOFK6eG
Quote

Add comment


Security code
Refresh

Restaurant News

Bistro du Midi
Boston
by Kitty Kaufman

bistromidiBistro du Midi is all about location. Facing the Public Garden and adjacent to the Four Seasons in Boston, it lives on Boylston Street not where you live, at least not where I live. But it's where...

Read more...
On a Clear Blue Day You Can See Malibu Seafood
Los Angeles
by David Latt

malibuseafood.jpgPeople who don't live in Southern California forget that in the winter, the temperatures can drop into the 40s and even the 30s at night. That's mild compared with the weather experienced by our...

Read more...
Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...
Game on at the Deer Lodge in Ojai
Southern California
by Bruce Cormicle

deer_lodge2.jpg You ordered Grilled Ostrich last night? Venison medallions in cherry sauce? Roast duck breast that tasted like the best gelato you ever had? Killer game splattered everywhere - into all soups...

Read more...